Hello World KitchenBeta

Classic Italian-American Cioppino

A hearty, San Francisco-style seafood stew brimming with fresh mussels, tender shrimp, and flaky white fish in a rich, deeply flavored tomato, fennel, and white wine broth. Perfectly paired with toasted sourdough bread for dipping.

Prep 25 min Cook 45 min Total 70 min Level Intermediate

Serves 6

Ingredients

Broth Base

3 tablespoons Extra-virgin olive oil
1 large Yellow onion — finely chopped
1 medium Fennel bulb — halved, cored, and thinly sliced (fronds reserved for garnish)
4 cloves Garlic — minced
0.5 teaspoon Crushed red pepper flakes — adjust to taste
2 tablespoons Tomato paste
1 cup Dry white wine — such as Pinot Grigio or Sauvignon Blanc
28 ounces Crushed tomatoes — 1 large can
16 ounces Clam juice or seafood stock — 2 small bottles of clam juice
1 whole Bay leaf
1 teaspoon Dried oregano

Seafood

1 pound Firm white fish — such as halibut, cod, or sea bass, cut into 1.5-inch chunks
1 pound Large shrimp — peeled and deveined (tails on or off)
1 pound Fresh mussels — scrubbed and debearded

Serving & Garnish

0.25 cup Fresh parsley — chopped
1 loaf Sourdough bread — sliced and toasted, brushed with olive oil

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and sliced fennel. Sauté until the vegetables are softened and translucent, about 8 to 10 minutes.
~10 min
Don't rush the onions and fennel; building a sweet, soft base is crucial for a flavorful broth.
Stir in the minced garlic and crushed red pepper flakes. Cook for 1 minute until fragrant. Add the tomato paste and stir to coat the vegetables, cooking for another 2 minutes to caramelize the paste slightly.
~3 min
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine has reduced by half, about 3 to 4 minutes.
~4 min
Add the crushed tomatoes, clam juice (or seafood stock), bay leaf, and dried oregano. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover, and let simmer for 30 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
~30 min
If the broth seems too thick, you can add a half cup of water or extra stock.
Gently nestle the chunks of white fish into the simmering broth. Cover and cook for 3 minutes.
~3 min
Do not stir vigorously after adding the fish, or it will break apart into mush.
Add the shrimp and mussels to the pot. Cover and cook until the shrimp are pink and opaque, and the mussels have opened wide, about 4 to 5 minutes.
~5 min
Discard any mussels that remain tightly closed after 5 minutes of cooking.
Remove the pot from the heat. Discard the bay leaf. Ladle the hot stew into wide, shallow bowls. Garnish with chopped fresh parsley and reserved fennel fronds. Serve immediately with warm, toasted sourdough bread for soaking up the broth.
~2 min

Nutrition

380

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

165

Cholesterol (mg)

Equipment

Large Dutch oven or heavy-bottomed soup pot
Chef's knife
Cutting board
Wooden spoon
Ladle
Tongs

Tips & Storage

To easily clean mussels, soak them in cold water with a little flour for 20 minutes before scrubbing; this helps them expel grit.
For extra richness, rub a raw clove of garlic on your toasted sourdough slices before serving.
Feel free to customize the seafood: scallops, crab legs, or calamari make excellent additions to this stew.
Storage: Store leftover broth and seafood in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until just warmed through to prevent the seafood from overcooking and becoming rubbery.